Second (sourdough) loaf, focused more on surface tension while shaping this time, and wow, that ear went wild!
For me, I think it’s too far. I think I’d prefer about half the height of the actual ear, am I crazy?
How I got here:
475 KA bread flour
150 starter
325 h20
14g salt
3 stretch & folds in 30 min increments
11 hour room temp (in AZ, so 78ish) proof
Shape, put in floured tea towel in large stainless bowl
12 hour cold proof
Place on parchment, “tuck” the bottom edges in to re-establish surface tension & score
25 minutes covered in Dutch oven @500f
15 minutes uncover in Dutch oven @450f
5 minutes directly on rack @450f
by jussumdumguy
1 Comment
you’re not crazy! I prefer a much smaller ear as well, I find they’re annoying to cut and I don’t like breaking my teeth for one extra-crunchy bite lol. but that’s okay, everyone likes their sourdough a bit different. you’ve made a gorgeous loaf, happy baking!